Demmler's Sunday Cake: Blueberry Cheesecake

No summer without berries - what could be better than the big feast of a Blueberry Cheesecake and the knowledge that this very weekend has another day? 

Blueberry Cheesecake

• For the dough:
• 200g flour
• 50g ground almonds
• 90g icing sugar
• 1 egg yolk
• 150g butter

• For the cream:
• 250g cream cheese
• 70g sugar
• 30g flour
• 2 tbsp milk
• 1 egg
• Some vanilla
• 250g blueberries

• Preparation:
• For the base: Mix the flour, almonds and icing sugar in a mixing bowl. Press a small hollow in the middle and add the egg yolk. Cut the butter into small pieces and spread them around the edges. Knead the ingredients into a smooth dough. Wrap the dough in cling film and place it in the fridge for 30 minutes.

   

  Grease the tart tin. Roll out the dough large enough and place it inside. Bake on the lowest shelf for about 15 minutes in a preheated oven at 170 degrees Celsius.

   

  For the cream: Stir the cream cheese until it becomes creamy, then add the sugar, vanilla and flour. Add the milk and stir in the egg.

   

  Spread the cream on the cooled tart base and add the blueberries on top of the cream. Then bake the cake again at 150 degrees top/bottom heat for about 25 minutes.

If you have baked with our ramekins and would like to be featured in our stories, simply put the hashtag #BackenmitDemmler under your post. We look forward to your ideas.